Gingerbread Cookies (AIP) (Edit recipe)

When I was in culinary school the head patisserie chef was from Austria. As a young man he worked in the royal family kitchens and shared his gingerbread recipe with us.

These cookies are reminiscent of that recipe. When baking the whole house smells spicy and warm. Perfect for the holidays and all winter long. You can use King Arthur gingerbread spice mix it makes things even easier!

I love these and they always bring me comfort with a hot cup of tea. I hope you enjoy.

10 minutes

12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	113
Fat:	6 g
Carbohydrates:	12 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	53 mg
Fiber:	2 g
Sugars:	6 g
Calculated per serving.

by Aloha Healthy Eats

View original recipe

Serves: 12

Ingredients

.33 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, or ghee
2 Tbsp Pure Maple Syrup
2 Tbsp Molasses
.5 tsp Pure Vanilla Extract
.67 cup Tapioca Starch
.5 cup Tigernut Flour
1 Tbsp Unflavored Gelatin
.5 tsp Baking Soda
1 tsp Ground Cinnamon
1 tsp ground Ginger
0.125 tsp ground Allspice
.125 tsp ground Nutmeg
.125 tsp ground Cloves

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees and put a piece of parchment paper on to a cookie sheet and set aside.
Mix all wet ingredients in a small bowl.
Mix all dry ingredients in a separate small bowl, stir to combine.
Add the dry ingredients into the wet and stir until smooth.
Scoop small ice cream scoop to make 12 cookies.
Bake for 10-12 minutes.
Let cool completely before eating.

Notes

If the cookies are too soft to form a nice ball add 1 Tbsp of tiger nut flour and stir. Rescoop and it should be the right consistency.

If you are looking to sweeten it up you can roll the cookie each ball in turbinado or coconut sugar before baking, (not truly AIP, but makes for an added crunch).